Today I cook Japanese Chicken Curry.
It's different from not only Indian curry but also Thai curry.
It's sweeter than them but so yummy as well.
These are secret indredients;
I use hot Japanese curry roux to keep spiciness.
Ingredients (for four people)
- 500cc of water
- 100cc of soy milk
- 50cc of white wine
- 1/2 box of curry roux
- 300g of chicken thigh
- 1 carrot
- 1 onion
- 50g of shimeji mushroom
- 20g of butter
- 3 tsps of ginger jam
- 1 bay leaf
- a litte salt & pepper
Chop 1/2 onion and carrot into tiny pieces
Cut the rest of them like this
Sauté tiny pieces until they become blown using a little much cooking oil
Sauté the chicken over high heat seasoning salt & pepper
Cut it into about 3 inches
Add the rest of the vegetables
Put chicken into the pan too and simmer over midium heat for 20 minutes
Put wine into the pan to sauté chicken and do "déglacer"
Stop simmering and add the wine, soy milk, curry roux, bay leaf
Then simmer further for 10 minutes
Add butter and ginger jam